Pumpkin Dessert

This is a quick and easy pumpkin dessert for the holidays. The whipped cream really tops it off!

Note: No baking in between layers. Just spread each layer and bake all together at the end!

Bottom:
1 pkg. yellow cake mix (minus 1 cup reserved to use in topping)
1/2 cup butter, softened
1 egg

Middle section:
1 16 oz. can pumpkin
2 eggs
2/3 cup milk

Topping:
1 cup cake mix (reserved from box before making bottom layer)
1/4 cup butter, softened
1 t. cinnamon
1/2 cup nuts, chopped

Reserve 1 cup cake mix. Mix remaining cake mix with 1/2 cup butter and 1 egg. Mix well and spread in a 9 X 13 pan.

Combine pumpkin, 2 eggs and 2/3 cup milk. Mix well. Pour over crust.

Mix remaining cake mix with 1/4 cup sugar, 1/4 cup softened buter, 1 teaspoon cinnamon and nuts. Spread over cake.

Bake at 350 degrees for 30-40 miniutes, until set and slightly browned. Serve with whipped cream.

Overnight Blueberry French Toast

12 slices day-old bread, cut into 1 inch cubes
2 (8oz.) pkg. cream cheese, cut into 1 inch cubes (you can also freeze for a few min. and grate.)
(I used 1 pkg. of 1/3 reduced fat cream cheese).
1 cup fresh blueberries ( I used frozen and doubled the amt.)
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

Syrup:
1 cup white sugar
1 cup water
1 cup fresh blueberries ( I doubled this and used frozen berries)
1 Tablespoon butter
2 tablespoons cornstarch

Directions:

1. Lightly grease 9 x 13 baking dish. Arrange half the bread cubes in the dish, top with cream cheese. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread crumbs.

2. In a large bowl, mix eggs, milk, vanilla and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight.

3. Remove from refrigerator and let stand 30 minutes. Preheat oven to 350 degrees.

4. Cover, and bake 30 minutes. Uncover, and continue baking 25 - 30 minutes until center is firm and surface is lightly browned.

5. Make syrup by combining sugar, cornstarch and water in a medium saucepan. Bring to a boil and stir constantly 3-4 minutes. Mix in the remaining blueberries. Reduce heat and simmer 10 minutes until berries burst. Stir in the butter and pour over the French Toast.

Syrup can be made the night before as well and refrigerated. Just add a little water and stir to thin the consistency while re-heating.

Works well with any berries.

Recipe originally came from www.allrecipes.com

Enjoy!

Recipe Posting Plan

Here's the BLOG for our great Department recipes that we enjoy together over the years. There have been many and now when we find a good one let's post it here for all to access as needed. Today is Library Worker's Day so it's a wonderful day to start. Thanks to Kim Farley for the idea!